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#SCSCookIt | It’s crunch time! Get more satisfaction from this savoury Briyani Rice with Fried Chicken & Crispy Flakes recipe. #SCSRayaReady Tip: Fire up a fragrant medley with SCS Unsalted Butter for a richer and creamier taste in your fried mixture. Ingredients: 3 tbsps SCS Unsalted Butter 6 cardamom, crushed 1 cinnamon stick 2-star anise 8 shallots, cut into slices 3 cloves garlic, finely chopped 400 g basmati rice, washed clean 400 ml water 100 ml evaporated filled milk 2 tbsps chicken seasoning powder 4 salam leaves or screwpine leaves Spices 3 lemongrass, white part 6 candlenuts 4 galangal, slices 10 shallots Fried Chicken 1 kg chicken, cut into big pieces 1½ tbsps salt 2 tbsp ground coriander 300 ml water Oil for deep frying Crunchy Flakes 1 egg, lightly beaten 3 tbsps rice flour 1 tsp chicken seasoning ½ tsp ground white pepper 100 ml cooking oil, optional Directions: In a preheated pan, heat SCS Unsalted Butter until hot and add in cardamom, cinnamon stick, star anise, shallot, and garlic. Fry until fragrant. In a rice cooker, combine rice, water, evaporated milk, chicken seasoning, salam leaves and the fried mixture from Step 1 to cook. Blend the spices – lemongrass, candlenuts, galangal, and shallots until fine. Marinate chicken with salt, ground coriander and the blended ingredients for 20 minutes. Bring 300 ml water to a boil, add the marinated chicken and cook it over simmering water for 20 minutes. Stir once or twice. Remove the chicken pieces and measure out 200 ml of the chicken broth mixture. Set aside to cool. Deep fry chicken pieces in hot oil until lightly golden in colour and set aside. To make crunchy flakes, combine chicken broth mixture with egg, rice flour, chicken seasoning, and pepper. Reheat the oil used to fry the chicken until smoking hot. Pour 1/3 of the mixture, stirring vigorously with a whisk until it starts to break up in flakes. Cook until light brown and crispy. Remove and drain out oil on kitchen towel. Add more oil if needed and repeat with remaining mixture. Serve the Biryani Rice with Fried Chicken and Crunchy Flakes. Credit: Cindy Khoo #foodstagram #foodgram #sgfoodie #butter #foodporn #instafood #recipe #yummy #delicious #singaporeinsiders #sgfood #sgfoodie #igfood #sgdesserts #igdessert #heartymeal #hariraya #hariraya2018 #rayafood
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#SCSCookIt | Cooking for our loved ones needs not be an elaborate activity all the times. A simple, scrumptious One Pan Meal will do the trick just fine. Give it a try! Ingredients: 1 pound baby red potatoes, halved or quartered 1/4 cup (4 tablespoons) SCS Unsalted Butter, melted 3 tablespoons olive oil 2 teaspoons minced garlic 1 tablespoon dried parsley 1 tablespoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon seasoned salt 1 teaspoon paprika 1/4 teaspoon cayenne pepper, optional 1 pound large shrimp, peeled and deveined 1 13-ounce package smoked sausage, cut into coins 1 large yellow onion, cut into 1-inch pieces 2 bell peppers, red or green, cut into 1-inch pieces 1 15-ounce can corn, drained Optional: fresh parsley, 1/4 cup freshly grated Parmesan cheese Directions: Preheat oven to 400°F. Lightly grease a large sheet pan. Place potatoes on the pan. In a small bowl, add combine melted, SCS Unsalted Butter, olive oil, garlic, parsley, oregano, garlic powder, seasoned salt, paprika, and cayenne pepper. Stir or whisk until completely combined. Pour 2 tablespoons of butter-herb mixture over potatoes and toss to coat. Reserve remaining butter-herb mixture. Place pan in the oven and bake 10 – 15 minutes. Meanwhile, place shrimp in bowl and toss with another 2 and 1/2 tablespoons of butter-herb mixture. Stir and set aside. Remove potatoes from oven and toss with a spatula. Using the spatula, push potatoes to one side of the pan; add sausage, onion and pepper to open side of pan. Top with remaining herb-butter mixture and toss generously to coat. Toss everything together and bake 10-15 additional minutes. Remove pan from oven and toss mixture. Add shrimp to the pan and cook 12-14 additional minutes or until shrimp is cooked through and veggies are crisp-tender. Stir in drained canned corn immediately after removing from oven so it warms through. If desired, top with fresh parsley and parmesan cheese. Serve immediately. Credits: Goboldwithbutter #foodstagram #foodgram #sgfoodie #butter #foodporn #instafood #recipe #yummy #delicious #singaporeinsiders #sgfood #sgfoodie #igfood #heartymeal
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